Sauteed Veal with Wine and Olive Oil Recipe


Preparation Time40 MinCooking Time20 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings3
Main Ingredient


 Veal fillet1 1⁄2 Pound
 Garlic2 Clove (10 gm)
 Olive oil1⁄2 Cup (8 tbs)
 Bay leaves3
 Salt To Taste
 Black pepper To Taste
 Dry white wine5 Tablespoon

Nutrition Facts

Serving size

Calories 908 Calories from Fat 691

% Daily Value*

Total Fat 77 g118.9%

Saturated Fat 21.6 g108.1%

Trans Fat 0 g

Cholesterol 149.7 mg

Sodium 245.5 mg10.2%

Total Carbohydrates 3 g0.9%

Dietary Fiber 0.42 g1.7%

Sugars 0.3 g

Protein 45 g89.6%

Vitamin A 1.3% Vitamin C 2.6%

Calcium 7.1% Iron 22.6%

*Based on a 2000 Calorie diet


1. Cut the veal into very thin slices and flatten them as for scallops
2. When ready to cook, pat them dry and cut them into inch long pieces
3. Peel garlic cloves

4. In a heavy frying pan, heat three tablespoons of oil and addgarlic cloves and bay leave to warm over a low flame
5. Draw the pan from the heat, add one batch of meat and stir well to coat it with the oil; add to a serving dish
6. Season the veal with salt and pepper and repeat the same process with the rest of the veal, adding more oil to the pan only if necessary
7. When the last batch of meat is cooked, throw away the garlic and bay leaves adn add wine to the pan
8 Heat briskly, scraping the pab until it reduces to the consistency of a syrup

9. Spoon sauce over the meat and serve immediately